Tuscan White Bean Sausage Soup

Indulge in the rustic flavors of Italy with this Tuscan White Bean Sausage Soup. This hearty dish brings together savory Italian sausage, creamy cannellini beans, and nutrient-rich kale in a flavorful chicken broth. It is a comforting meal that warms the soul, combining simple ingredients into a sophisticated and satisfying bowl of goodness perfect for any evening.

Save to Pinterest

As the soup simmers, the aroma of dried oregano, basil, and thyme fills the kitchen, creating an inviting atmosphere. The Yukon Gold potatoes add a wonderful creaminess to the broth, while the optional red pepper flakes provide just the right amount of heat to balance the savory notes of the sausage and the freshness of the vegetables.

Ingredients

• 1 lb (450 g) Italian sausage, casings removed (mild or spicy)
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups (about 100 g) chopped kale, stems removed
• 2 medium Yukon Gold potatoes, diced
• 1 (15 oz / 425 g) can diced tomatoes, drained (optional)
• 2 (15 oz / 425 g each) cans cannellini beans, drained and rinsed
• 6 cups (1.5 L) low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons extra-virgin olive oil
• Freshly grated Parmesan cheese, for serving (optional)

Instructions

Step 1: Brown the Sausage

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5–6 minutes. Transfer sausage to a plate, leaving fat in the pot.

Step 2: Sauté the Aromatics

Add onion, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until softened. Stir in garlic and cook for 1 minute until fragrant.

Step 3: Combine Ingredients

Return the sausage to the pot. Add potatoes, cannellini beans, diced tomatoes (if using), chicken broth, oregano, basil, thyme, and red pepper flakes. Stir to combine.

Step 4: Simmer

Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until potatoes are tender.

Step 5: Add Kale

Stir in the kale and simmer uncovered for 5–7 minutes, until the kale is wilted and tender. Season with salt and pepper to taste.

Step 6: Serve

Serve hot, garnished with Parmesan cheese if desired.

Zusatztipps für die Zubereitung

For an extra layer of savory depth, add a Parmesan rind to the pot while the soup simmers; just remember to remove it before serving. Using low-sodium broth allows you better control over the final seasoning of the dish.

Varianten und Anpassungen

To create a vegetarian version, use plant-based sausage and vegetable broth. This recipe is also naturally gluten-free if you ensure your sausage and broth brands are certified gluten-free. You can swap the kale for spinach for a milder green flavor.

Serviervorschläge

A bowl of this hearty soup is perfectly accompanied by warm, crusty bread to soak up the herb-infused broth. Garnish with a generous amount of freshly grated Parmesan cheese and perhaps an extra drizzle of olive oil for a truly rustic Italian experience.

Save to Pinterest

This Tuscan White Bean Sausage Soup is a timeless classic that brings warmth and flavor to your table with every spoonful. Whether enjoyed as a quick weeknight dinner or a relaxed weekend lunch, it is a dish that never fails to satisfy.

Common Questions

→ Can I use fresh beans instead of canned cannellini beans?

Yes, you can use fresh cannellini beans. You'll need about 3 cups of cooked beans. Soak dried beans overnight, then cook until tender before adding to the soup. This will add extra cooking time to your preparation.

→ What type of Italian sausage works best for this soup?

Both mild and spicy Italian sausage work wonderfully. Mild sausage creates a family-friendly version, while spicy sausage adds a kick. You can also use a combination of both or opt for turkey or chicken sausage for a leaner option.

→ Can I substitute the kale with other greens?

Absolutely. Spinach, Swiss chard, or escarole make excellent substitutes. Spinach wilts quickly so add it in the last 2-3 minutes. Swiss chard and escarole have similar cooking times to kale.

→ How can I make this soup thicker?

For a thicker consistency, mash some of the cannellini beans against the side of the pot before serving, or use an immersion blender to partially puree the soup. You can also simmer uncovered for an additional 10 minutes to reduce the liquid.

→ Can this soup be frozen for later?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Leave some headspace for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.

→ What can I serve alongside this soup?

Crusty Italian bread, garlic bread, or focaccia are perfect accompaniments. A simple green salad with vinaigrette also complements the hearty soup nicely. For a complete meal, add a glass of Italian red wine.